Cranberry pecan scones. Now, this is technically not a cookie, but it is my holiday ace in the hole. My family clamors for it every year. One year, I made several batches for our neighbors, and I asked my sister to measure the sugar. I gave her that one little task. She starts measuring out of the canister, and I say, “Are you sure that’s sugar?” And she rolls her eyes and says, “No, it’s salt [dummy].” (The dummy is implied.) So I bake a few dozen, and I present the first one to my grandmother, like Baby Simba to the pride. She takes a bite, calmly says, “This is salty,” and eats the whole thing. My grandmother is very tough. I’ve seen her pick up a dead mouse out of a trap by the tail.
Back to the scones. This is my go to recipe. Naysayers who think they despise scones will gobble these up, because this scone is more like a biscuit. The trick is to handle the dough very little. It’s okay if there are are flour clumps, just be zen about it. The less you manhandle them, the more flaky and light they will be. Just don’t let your little sister be your sous chef, and you’ll be all set!
Dried Fruit Cream Scones (recipe calls for apricots, I use cranberries)
*Also, recipe says you can brush butter on top of the dough, but I brush on cream. Either works! It’s just to give you that golden top. Also, I add chopped pecans for a little extra sumpin sumpin, but you don’t have to. If you want to add them, just throw in a handful during the dry stage.
I’ve got nothin’ keeping me here
I’ve wasted all the love that I hold dear…
Crystal Castles - Crimewave